Pão de Centeio com Massa Madre (Sourdough Rye Bread)

Name: Pão de Centeio com Massa Madre (Sourdough Rye Bread)
Cuisine: Portugal
Ingredients: 200 g Active rye sourdough starter (100% hydration); 400 g Medium rye flour; 250 g Strong white bread flour; 400–430 ml Lukewarm water; 12 g Sea salt; 1–2 tsp Caraway seeds (optional)

A recipe from Portugal.

🇵🇹 Portugalbreakfastlunchtraditionalsourdoughbakedheartyregional

Pão de Centeio com Massa Madre (Sourdough Rye Bread)

Nutrition (per serving)

235Calories

7 gProtein

46 gCarbs

3 gFat

2 gSugar

580 mgSalt

Ingredients

200 g Active rye sourdough starter (100% hydration)
400 g Medium rye flour
250 g Strong white bread flour
400–430 ml Lukewarm water
12 g Sea salt
1–2 tsp Caraway seeds (optional)

Method

In a large bowl mix active starter with 380 ml lukewarm water until mostly dissolved. Add rye flour, white flour and caraway seeds (if using). Mix until no dry flour remains — very sticky shaggy dough. Cover and rest (autolyse) 30–60 minutes.
Add salt + remaining water (20–50 ml as needed). Knead 8–10 minutes by hand (stretch & fold) or 6–8 minutes mixer. Dough stays very sticky — use wet/oiled hands. Form rough ball.
Cover and bulk ferment at room temperature (22–26 °C) 3–5 hours until noticeably increased in volume and bubbly (rye ferments faster than wheat). Fold every 45–60 minutes if possible.
Turn dough onto lightly rye-floured surface. Gently shape into tight round or oval boule. Place seam-side up in well-floured banneton or floured tea towel-lined bowl. Cover.
Proof 1.5–3 hours at room temperature until puffy and finger poke leaves slow recovery (or refrigerate overnight 8–12 hours for better flavor).
Preheat oven to 250 °C with baking stone and empty tray below (or Dutch oven). Slash top deeply. Slide onto hot stone (add steam: 1 cup boiling water in tray) OR into hot Dutch oven (lid on).
Bake 10 minutes at 250 °C, reduce to 210 °C. Bake 35–45 minutes total until deep dark brown and internal temp 95–98 °C. (Dutch oven: lid off last 15–20 min.) Cool on rack ≥2 hours before slicing.